How to make Authentic Traditional Pizza Napoletana (Dough) [AVPN] READ DESCRIPTION!! скачать в хорошем качестве

How to make Authentic Traditional Pizza Napoletana (Dough) [AVPN] READ DESCRIPTION!!

In 1984, the AVPN [Association of Vera/Verace (true) Pizza Napoletana] was formed to document the tradition of pizza Napoletana, so it could be patented, and unadulterated, this is that method listed in the AVPN disciplinare. AVPN Disciplinare: https://www.pizzanapoletana.org/publi... I am not certified by the AVPN in any way, I am just very interested in the mechanics of the beautiful tradition of Vera Pizza Napoletana. This is my take, let me know what you guys think! More info: Recipe: 1670g 00 Caputo Pizzeria flour 1000g water (tap) 50g salt .41g Active Dry Yeast [ADY] (12-hour amount, yet RT was under AVPN, so it took amount 14-16 hours to fully mature) How did I know .41g is the 12-hour amount of yeast? Well the AVPN provides that for an 8hr dough (using 1 liter of water) you would use 1g of FRESH yeast [CY, condensed yeast], which equals .5g ADY, or .33g Instant Dry Yeast [IDY]; and for a 24hr dough, you would use .3g CY, which equals .15g ADY or .1g IDY (Cut CY amount in half for ADY, divide CY amount by 3 for IDY). I then averaged .3 and 1 and got .65 (average of 8 and 24 is 16) which I could assume .65g would be the yeast amount for. I kept going in this pattern until I got amounts in CY, ADY, and IDY for every 2-hour increment between 8 and 24 hours. Which are: 8hr] 1g CY = .5g ADY = .33g IDY 10hr] .9125g CY = .456g ADY = .3g IDY 12hr] .825g CY = .41g ADY = .275g IDY 14hr] .7375g CY = .37g ADY = .25g IDY 16hr] .65g CY = .325g ADY = .217g IDY 18hr] .5625g CY = .281g ADY = .1875g IDY 20hr] .475g CY = .2374g ADY = .158g IDY 22hr] .3875g CY = .194g ADY = .13g IDY 24 hr] .3g CY = .15g ADY = .1g IDY *These amounts are for 23 degrees C or 73.6 F, they still are simply STARTING POINTS, not necessarily exact values. The AVPN also has an odd caveat that took me a little while to grasp they state (paraphrased): If a dough with 1 liter requires .3g yeast, a dough with 5 liters will not require 1.5g yeast, but more like 1g yeast. So, if you find the amount of yeast you would use for a 1 liter batch, you can find the amount for x liters. Y1 = yeast for 1 liter x = x amount of liters for the batch z = yeast for x liters Z = (.67)xY1 For example, to find 12 hour dough for 10 liters: 12 hour dough yeast (ADY) amount for 1 liter = .41g = Y1 Z = (.67)(10)(.41) = 2.747g Also, since the table above applies to the temp of 23 C or 73.6 F, you can ballpark your yeast amount at a lower or higher room temp. If your room temp is colder than 73.6 F, say it’s 69 F, which is approx. 4 F lower, use the yeast amount for 4 hours LESS, the extra yeast will help speed up the fermentation. If your room is hotter, say 76 F, which is approx. 2 F higher, use the yeast amount for 2 hours MORE, the slighter yeast will help slow or control fermentation. You can also manipulate water temp to help control your fermentation. You can use colder water (even ice water) on very hot days, and warmer water (I wouldn’t recommend much over 100 F as yeast dies at 140 F and I like the safe side) on hot days. Pizza Napoletana can also be naturally leavened by a 'mother yeast' AKA sourdough starter, as guidelines are difficult to see what qualifies, use a sourdough starter that is from only flour and water, no fruit/other involved. 5% of total flour in mother yeast is recommended for a 24 hour dough, and 20% for an 8 hour dough. The average of 5 and 20 is 12.5, so it could be assumed that 12.5% mother yeast could yield a 16 hour dough. You could keep averaging these to come up with a table similar to my table for yeast amounts, but every sourdough starter or mother yeast is different. #pizza #dough #italy #byhand #madebyhand #napoletana #napoli #neopolitan #napoletani #food #foodporn #pizzanapoletana #yeast #sourdough #sourdoughstarter #authentic #traditional #vera #verace #wheat #flour #00 Additionally, I want to shout out some channels that I really think earn some recognition as much of what I do, even in format, comes from these guys. I want to personally thank them for all they've done to help educate myself! @vitoiacopelli @thesourdoughjourney @the_bread_code @ProofBread @massimonocerino @Foodgeek and many more! Thanks for watching. Like, comment, share, and SUBSCRIBE! #food #love #foodporn #dough #pizza #newyork #newjersey #italian #NYC #NJ #stretching #slice #onebite #bronx #manhattan #queens #statenisland #brooklyn